壳聚糖涂膜结合浸钙处理对芒果褐变及两种酶活性的影响

Effect of Chitosan Coating and Calcium Treatments on Browning and Two Enzyme Activities of Mango

以"桂热82"号芒果为试材,在贮藏前进行浸钙处理和壳聚糖涂膜处理。结果表明:不同浓度钙结合壳聚糖膜处理,在一定程度上均能抑制芒果果实果面转黄率、转黄指数和果肉的褐变程度,抑制POD,PPO活性的上升;并能降低果实腐烂指数,提高果实的抗病性。其中以1%CaCl2+1%壳聚糖涂膜和3%CaCl2+1%壳聚糖涂膜处理,在贮藏期间能提高芒果果实的耐贮性、抗病性及品质,而1%CaCl2+1%壳聚糖涂膜处理贮藏效果最好。

Took the ＂Guire 82＂ mango as an experiment.It was processed with calcium treatment and chitosan coating before storage.The results showed that chitosan coating combined with various contents of calcium can inhibit the yellowing rate,yellowing index and the browning degree of pericarp or pulp and stop activities of polyphenoloxidase（PPO） and peroxidae（POD） from increasing.It can also reduce the rot index and enhance disease resistance of fruit.And,hereinto,the treatment of 1%CaCl2 ＋1% chitosan coating and the treatment of 3%CaCl2 ＋1% chitosan coating can enhance the rot index,disease resistance and quality of mango during the storage,and by the treatment of 1%CaCl2 ＋1% chitosan the best storage will be achieved.